Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Lamb Slices with Garlic Tomato Sauce

Mutton and Lamb have been served on Newfoundland tables for centuries. Although lamb is much more popular today than it was years ago, we Newfoundlanders still prefer the taste of mutton.

There is definitely a distinct taste between the two; there is little fat on lamb and the meat can vary in color from tender pink to pale red. Mutton on the other hand has a dark reddish color, very fatty and has a very strong flavour. This is an acquired taste.

I believe that the best Lamb or Mutton in the world is from Newfoundland and Labrador.

The recipe below is my version. Try it; let me know how it turns out.

Newfoundland Recipes- Lamb Mutton1-www.saltjunk.comMakes 2 serving


  • 1 tbsp olive oil (or vegetable)
  • 1 sm onion (sm chopped)
  • 4 cloves garlic (minced)
  • 16 oz (1 can) diced tomatoes
  • 1 bay leaf
  • ½ tsp ground basil
  • ½ tsp ground oregano
  • ¼ tsp ground thyme
  • ½ tsp ground parsley
  • Salt & pepper
  • 2 thick slices lamb leg (or mutton) (4 oz ea)
  • Vegetable oil (for lamb rub)
  • Ground garlic (for lamb rub)
  • Salt & pepper (for lamb rub)


In a saucepan, med heat, sauté onion and garlic in olive oil for 5 minutes. Add diced tomato, bay leaf, basil, oregano, thyme and parsley. Season to taste. Cook for approx 1 hr or until liquid has reduced to desired thickness.

Rub lamb with vegetable oil, garlic and season to taste. In a skillet, high heat, sear lamb slices (approx 15 seconds on each side). Finish cooking in a pre-heated oven at 420F until centre of meat is at 110F. Set meat aside and cover with aluminum foil. Let rest for 10 prior to serving.

Serve lamb slices on heated plates. Spoon tomato sauce over lamb and garnish with mint leaves. Serve with your favourite vegetable.

snig – to cut off a small piece


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